Roasted Cauliflower Salad
If you're looking for a new salad to add to your menu, this Roasted Cauliflower Salad is gonna be the next star of the dinner table! Check it out:
Yield: 4 servings
Ingredients:
Salad
- 300 g cauliflower florets
- 1 tbsp breadcrumbs
- 1½ tsp smoked paprika
- ¼ tsp salt
- ½ tsp pepper
- ½ tsp chilli flakes
- 2 garlic cloves minced
- 1 tbsp olive oil
- 2 avocados
- 2 cucumbers
- 100 g feta cheese or gorgonzola
- 4 handfulls mixed leaves (220g)
Vinaigraitte
- 2 tbsp olive oil
- juice of 1 lemon
- 1 tbsp honey or maple syrup
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- ½ tbsp balsamic vinegar
- ½ tbsp soy sauce
- 1 tbsp tahini (optional)
- pinch of salt and pepper
Instructions
Vinaigraitte
- In a small mason jar or a bowl, combine the ingredients for the vinaigraitte (shake or whisk) until compleely smooth. Taste and adjust salt and pepper. The vinaigraitte can be kept in the fridge for up to a few weeks.
Salad
- Preheat the oven at 220°C.
- On a large baking sheet lined with baking paper, combine the cauliflower, oil and spices. Toss well to evenly coat, then transfer to the oven and roast for about 20 minutes, or until evenly roasted.
- In a large, salad bowl, add the mixed greans, cucumbers.
- When the cauliflower is roasted, allow it to cool and then toss it in the salad bowl along with the other ingredients. Add the avocados (sliced) and about 1 tbsp of vinaigraitte per serving. Crumble the cheese on top and serve.